Raspberry-rose cupcakes

Lovely and sweet but beware, you'll have to sit on your hands to stop you from eating the whole lot!

What you need:

• 12 Dr. Oetker White Baking Cases
• 115g (4oz) baking margarine, softened
• 115g (4oz) caster sugar
• 2 medium eggs, beaten
• 115g (4oz) plain flour
• 7.5ml (1 1/2tsp) Dr. Oetker Baking Powder
• 65g (2 1/2oz) raspberry jam

To decorate

• 100g (3 1/2oz) unsalted butter, softened
• 190g (6 1/2oz) icing sugar
• 3.75-5ml (1/2-1tsp) essence of pure rose water
• Dr. Oetker Sugar Butterflies

What you do:

1. Preheat the oven to 190C (170C fan oven/375F/Gas 5). Line 12 cupcake tins with white paper cake cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy-light in texture.
2. Gradually whisk in the eggs, and then sift the flour and Dr. Oetker Baking Powder on top. Using a large metal spoon, carefully fold the dry ingredients into the wet mixture.
3. Spoon a teaspoon of the mixture into the cake cases, and make a slight indent in the mixture. Spoon a little jam on top and then cover with the remaining cake mixture. Bake on the middle shelf in the oven for 16-18 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool.
4. For the icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar to make a smooth, creamy icing. Add rose water to taste.
5. Transfer to a piping bag fitted with a 1cm (1/2 inch) star nozzle and pipe a generous peaked swirl on top of each cake. Decorate with Dr. Oetker Sugar Butterflies before serving.

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